Recipe: Sausage Cookies - Failsafe

In our family, we call these Sausage Cookies.

Not because they contain sausages ...

... but because we roll the dough into a sausage shape before slicing them!

We're still doing the Failsafe diet here, 

and I love it when I can use one of my regular (and favourite) recipes!

Sausage Cookies

Ingredients:

180g butter or margarine

1 1/4 cups brown sugar*

1 tspn vanilla

1 egg

3 cups plain flour

1 1/2 teaspoons baking powder

Toppings of choice

Method:

1. Beat butter and sugar together in small bowl with electric mixer, until light and fluffy

2. Add egg and vanilla

3. Transfer the mixture to a large bowl and add the sifted flour and baking powder

(at some point I have to turn off the mixer and stir by hand)

4.  Roll out the dough into 3 long sausage shapes, about 4cm in diameter.

5.  Refrigerate for at least 30mins (or up to a week, or can be frozen)

6. Cut into slices with a sharp knife, I guess I cut them about 8mm wide.

7. Bake in a moderate oven, on baking paper.  

My oven cooks quickly and it takes about 10 minutes, 

yours might take longer.  

Also I like my cookies to be soft and chewy, 

you might like yours crunchier, so bake them longer!

Toppings:

Here's the fun part!

You can add toppings before or after you bake, here are some ideas:

Glace cherries or nuts - add before baking, press into the top

Choc melts, Freckles, Choc Chip - place on top of each cookie 

immediately after you take the trays out of the oven, they will melt slightly and stick on.

We are using white choc chips or carob buds while on the Failsafe diet.

I love that you can take one batch of dough and make it into different cookies by varying the toppings!

Enjoy!

*Some people on the failsafe diet may wish to use caster sugar instead of brown sugar

This recipe is from the Family Circle Biscuits, Cookies and Shortbread cookbook

Bakewell Slice Recipe

Due to popular demand I am posting the recipe of Bakewell Slice (I think the actual recipe that Steve and Laura used, judging by the sugary crumbs stuck between the pages!) This is an Australian recipe so some converting might be necessary for some readers. Our cup measurements are a teensy bit bigger than the US ones and we use grams and celsius not sticks and farenheit! Please ask if you have any questions.

Bakewell Slice

Base:

1 cup plain flour

90g butter

1 tblspn caster sugar

1 tblspn water

Topping:

185 g butter

3/4 cup caster sugar

3 eggs, lightly beaten

1 cup ground almonds

3/4 cup plain flour

1/2 cup raspberry jam

1/4 cup flaked almonds

Preheat oven to moderately hot (210degC) Brush a 27 x 18 cm tin with oil or melted butter and line base with baking paper.

Place sifted flour, butter and sugar in a food processor, process for 10 seconds using a pulse action, until mixture is fine and crumbly. Add water and process briefly until mixture comes together.

Turn into prepared tin, pressing evenly over base using lightly floured hands. Bake for 5mins, then remove from oven and allow to cool. Reduce oven to moderate (180degC)

To make topping, beat butter and sugar in a small mixing bowl with electric beaters until light and creamy. Add eggs gradually, beating thoroughly after each addition. Transfer to a large mixing bowl; add ground almonds and flour. Using a wooden spoon, stir until just combined.

Spread pastry base with jam. Spread evenly with topping and sprinkle with flaked almonds.
Bake for 20-25 mins or until lightly golden, cool in tin. Cut into fingers when cold.

Store in an airtight container for up to 3 days.

(if not eaten long before!)

From the Family Circle Slice Recipes book.